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Peanut Butter Stuffed Cookies

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Ingredients
  

  • 125 g Creamy peanut butter skippy
  • 190 g Cold Butter cut into cubes
  • 135 g Caster Sugar I buy at whole foods
  • 135 g Light Brown Sugar packed
  • 100 g Crushed Nutter Butter Cookies use food processor
  • 420 g All purpose flour
  • 10 g baking powder
  • 1 tsp. kosher salt
  • 100 g White Chocolate Chips I prefer Callebaut
  • 100 g Milk Chocolate Chips I used Ghirardelli
  • 3 eggs original called for 2, I used 3

Instructions
 

  • Divide peanut butter into 12 "blobs" on parchment paper and place in freezer.
  • Beat butter in a mixer just to break it up.
  • Add sugars just to combine, not cream.
  • Add dry ingredients and mix to combine.
  • Add chips.
  • Add eggs just until the dough all comes together.
  • Weigh dough into 100 gram balls and wrap the dough around one of your frozen peanut butter "blobs."
  • Preheat oven 425.
  • Heat pan 5 mins.
  • When ready put cookies on parchment onto hot pan.Press cookies down a bit.
  • Lower temp to 375 and bake 14 mins.